Onigiri is Japan’s most popular snack food. Previously made with fish, meat or egg, new plant-based versions use vegetables and seaweed. They are basically seasoned rice balls, covered with sea vegetables, sometimes served with sauce. The perfect portable snack, if you’re inspired by Oriental foods. Many onigiri recipes use seaweed, avoid for thyroid issues.
Vegan Onigiri Six Ways (Lands & Flavors) (Lands & Flavors) offers you a variety of versions including plain rice with homemade furikake, matcha with edadame beans and sea salt, brown rice stuffed with braised sesame bok choy, carrot and mint with preserved lemon, sumac & pine nut rice with spiced caramelized onions and Zaatar-dusted onigiri stuffed with black olives and lemon zest.
Vegan Onigiri (Green Evi) offers a variety of little Japanese stuffed rice balls. Choose from veggies and fruits (carrots, pickled plum, cucumber, peppers), legumes, meat alternatives, chickpea tuna, herbs or nuts.
Mini Onigori (Monbento) is a very simple recipe. Just cook up some sushi rice and mix with white or black sesame seeds and sea salt. Then top with freshly grated fresh or cooked beets, Swiss chard and Nori seaweed.